Thai vegetable salad w/ mint
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Olive oil |
| 1½ | tablespoon | Fresh mint leaves; minced |
| ½ | tablespoon | Basil leaves; minced |
| ½ | teaspoon | Lemon peel; grated |
| pinch | Cayenne pepper | |
| Nam Pla (Thai fish sauce) | ||
| . to taste (opt) | ||
| 1½ | cup | Lettuce leaves; torn |
| ½ | cup | Carrots; shredded |
| ½ | large | Tomato; chopped |
| ½ | cup | Dalkon radish; shredded |
| 1 | Green onion; thinly sliced | |
| Cilantro for garnish | ||
Directions
Combine the lime juice, oil, ½ tsp mint, basil, lemon peel and cayenne in a salad bowl, mixing well, then add the nam pla to taste.
Toss with the remaining ingredients.
Nutritional Information per serving: 105 calories, 9g fat, 1g protein, 6g carbohydrates, 0mg cholesterol, 23mg sodium ** Minneapolis Star Tribune - Food section - 26 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95